Cooking directions

1. Prep the Chicken:
   Slice the Sadia chicken fillet into thinner slices and season with salt and black pepper.

2. Cook the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and cook for 3 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

3. Sauté the Aromatics:
   In the same skillet, add the chopped onions and minced garlic. Cook for 2-3 minutes until softened. Stir in dried oregano and basil for added aroma.

4. Combine Rice and Stock:
   Stir the rinsed white rice into the skillet, ensuring it is well-coated with the aromatics. Add the cooked chicken back to the skillet and pour in 3 cups of chicken stock. Mix gently to distribute the stock evenly.

5. Simmer and Cook:
   Bring the mixture to a simmer, then lower the heat to low. Cover the skillet and cook for 15 minutes.
   If the rice is not tender and the skillet becomes dry, add another ½ cup of chicken stock and continue simmering until the rice is done.

6. Add the Peas:
   Once the rice is nearly cooked, add Sadia Garden Peas directly to the skillet. They will thaw quickly as the dish finishes cooking.

7. Serve and Garnish:
   Transfer the chicken and rice to a serving plate. Garnish with freshly chopped parsley and serve warm.